Ancient Roman Bread Rezept

Discover the secrets of Ancient Roman breadmaking, a culinary fusion born from the Roman conquest of Greece! Greek slaves introduced the Romans to the art of using multiple flours for a richer, more flavorful loaf, a significant upgrade from their single-flour tradition. This recipe recreates this historical masterpiece, resulting in a delicious and authentic bread perfect for your next historical feast or a simple weeknight meal.

Vorbereitung 30 Min.

Kochzeit 45 Min.

Kalorien 306 kcal

Eiweiß 24g

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Zutaten für Ancient Roman Bread

1 (.25 ounce) package active dry yeast
1 1/2 cups warm water
2 1/2 cups whole wheat flour
Rye Flour
2 1/2 cups Unbleached White Flour
2 teaspoons salt
1 tablespoon cornmeal
1 tablespoon olive oil

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Zubereitung von Ancient Roman Bread

Activate yeast: In a mixing bowl, dissolve 1 teaspoon of active dry yeast in 1 cup (240ml) of warm water (105-115°F). Let stand for 5-10 minutes until foamy.
Combine initial flour: Add 4 cups (500g) of bread flour to the yeast mixture.
Mix wet ingredients: Add 1 teaspoon of salt and ½ cup (120ml) of lukewarm water to the bowl.
Knead the dough: If using a stand mixer with a dough hook, knead on medium-low speed for 8-10 minutes, gradually adding the remaining 2 cups (250g) of bread flour until the dough is smooth and elastic. If kneading by hand, knead on a lightly floured surface for 10-15 minutes until smooth and elastic.
Bulk fermentation (first rise): Place the dough in a lightly oiled bowl, turning to coat. Cover with plastic wrap and let rise in a warm place for 1-1.5 hours, or until doubled in size.
Shape the loaves: Gently punch down the dough to release the air. Divide the dough into 2 or 3 equal pieces. Shape each piece into a round or oval loaf.
Final proof: Place the loaves on a baking sheet lined with parchment paper and dusted with cornmeal. Cover loosely with plastic wrap and let rise for another 30-45 minutes, or until almost doubled.
Bake: Preheat oven to 450°F (232°C). Bake for 25-30 minutes, or until the crust is golden brown and the loaves sound hollow when tapped on the bottom.
Cool: Let the loaves cool completely on a wire rack before slicing and serving.

Nutrition Information (Approximate per serving)

Sodium

48 g

Sugar

Fat

Carbs

21g

Recipe Categories (Choose a category and find related recipes!)

Side Dishes European Italian Mediterranean Vegetarian Vegan Baking

Recipe Tags (Choose a tag and find related recipes!)

60 Minutes Or Less Time To Make Course Preparation Healthy Breads Low Fat Dietary Low Cholesterol Low Saturated Fat Low Calorie Healthy 2 Yeast Low In Something

Häufig gestellte Fragen

Wie lange dauert die Zubereitung von Ancient Roman Bread?

Ancient Roman Bread dauert insgesamt etwa 75 Minuten – ungefähr 30 Minuten Vorbereitung und 45 Minuten Kochzeit.

Wie viele Kalorien hat Ancient Roman Bread?

Ancient Roman Bread hat etwa 306 Kalorien pro Portion, mit ungefähr 24 g Eiweiß, 21 g Kohlenhydraten und 3 g Fett.

Welche Zutaten brauche ich für Ancient Roman Bread?

Die wichtigsten Zutaten für Ancient Roman Bread sind Dry Yeast, Water, Whole Wheat Flour, Rye Flour, Unbleached White Flour, Salt. Die vollständige Liste mit Mengenangaben findest du oben.